Ben and I had his family over for dinner tonight. Great time, great food, great company... Perfect kick-off to the unofficial start of summer!
We went to Haymarket this morning and stocked up on the usual suspects, including beets. The Meade's love beets, and I was pretty pumped to get rid of my cooking rut! I made a huge batch of my inaugural beet salsa to have leftovers to bring to the lake this weekend, so I've halved my actual recipe for you.
What's in the fridge
2 1/2 large beets
1/4 bag baby carrots (about 2 handfuls)
2 sprigs of mint, chopped
1/4 container crumbled goat cheese
Balsamic glaze or dressing
- Boil beets until you can easily pierce them with a fork (like you would potatoes). Cut them into bite size pieces first to save on cooking time.
- Meanwhile, chop up carrots in food processor.
|Carrots post food processor|
- Let the beets cool to room temperature then mix together with the carrots, mint and goat cheese.
- Serve with a balsamic glaze or dressing
|Served with lamb burgers. Helpful hint: double count your guests before making and serving the burgers! :-/|